It was in a relative’s wedding lunch menu I tasted this arachuvitta vathakuzhambu.Needless to say it was tasty,but it was kind of thicker as a paste and when asked it what is was,the catering people told,it was a side dish for curd rice and it has some blended spices roasted and ground and added to the gravy.I did not have any idea of arachutta vathakuzhambu,I knew only arachuvitta sambhar.This one sounded unique and immediately after 2 days I tried it in my kitchen.I kept the gravy not too thick,as we wanted the gravy to go with rice.You may follow the same proceedure or might thicken the gravy as you want.I have used manathakkali vathal for this,you may use sundakkai vathal also.Now to the recipe..
INGREDIENTS
| Manathakkali Vathal | 2 tsp |
| Tamarind | a gooseberry shaped ball |
| Sambhar Powder | 1tsp |
| Salt | to taste |
| Mustard | 1/2 tsp |
| Fenugreek/Methi | 1/4 tsp |
| Tur dal | 1/2 tsp |
| Red Chilli | 2 |
| Asafoetida | a pinch |
| Sesame Oil | 1 tbsp |
| Curry Leaves | a few |
| Coriander Leaves | a few |
TO ROAST AND GRIND
| Coriander seeds | 1tsp |
| Channa dal | 1 tsp |
| Red Chilly | 1 |
| Black Pepper | 1/2 tsp |
| Coconut grated | 1 tsp |
HOW TO MAKE
- Soak tamarind in hot water.In a heavy bottomed vessel add sesame oil and add in order mustard,methi,tur dal,red chilly and asafoetida.Once mustard crackles an ddal turns golden brown add manathakkali vathal.Let it fry a bit.
- Add sambhar powder,salt and lastly tamarind extract.Aloow it to boil.
- Meanwhile add all the ingredients given in the to roast and grind table in a pan except grated coconut.Fry and transfer it in a blender.Add grated coconut to the blender and adding a little water make a fine paste.
- Add this paste to the boiling gravy.Once raw smell goes away and the mixture thickens garnish with curry leaves and coriander leaves.
Notes
- You can even dry roast grated coconut and grind the mixture.
- You can store and keep this in fridge for 2-3 days.
- The consistency is your choice,keep it thick or medium gravy.
- Ensure that manathakkali vathal is properly fried in oil before adding the tamarind extract.
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